| The potential of microalgae and their biopolymers as structuring ingredients in food: A review TMM Bernaerts, L Gheysen, I Foubert, ME Hendrickx, AM Van Loey Biotechnology advances 37 (8), 107419, 2019 | 230 | 2019 |
| Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides TMM Bernaerts, L Gheysen, C Kyomugasho, ZJ Kermani, S Vandionant, ... Algal Research 32, 150-161, 2018 | 226 | 2018 |
| Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA TMM Bernaerts, H Verstreken, C Dejonghe, L Gheysen, I Foubert, ... Journal of Functional Foods 65, 103770, 2020 | 98 | 2020 |
| Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum TMM Bernaerts, C Kyomugasho, N Van Looveren, L Gheysen, I Foubert, ... Carbohydrate polymers 195, 542-550, 2018 | 83 | 2018 |
| Evaluating microalgal cell disruption upon ultra high pressure homogenization TMM Bernaerts, L Gheysen, I Foubert, ME Hendrickx, AM Van Loey Algal Research 42, 101616, 2019 | 67 | 2019 |
| Microalgal biomass as a (multi) functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing TMM Bernaerts, A Panozzo, V Doumen, I Foubert, L Gheysen, K Goiris, ... Algal Research 25, 452-463, 2017 | 65 | 2017 |
| Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources B Neckebroeck, SHE Verkempinck, J Van Audenhove, T Bernaerts, ... Food Research International 141, 110087, 2021 | 61 | 2021 |
| Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae L Gheysen, T Bernaerts, C Bruneel, K Goiris, J Van Durme, A Van Loey, ... Food Chemistry 268, 441-450, 2018 | 36 | 2018 |
| Impact of microalgal species on the oxidative stability of n-3 LC-PUFA enriched tomato puree L Gheysen, R Demets, J Devaere, T Bernaerts, P Goos, A Van Loey, ... Algal Research 40, 101502, 2019 | 33 | 2019 |
| The structure and composition of extracted pectin and residual cell wall material from processing tomato: The role of a stepwise approach versus high-pressure homogenization … J Van Audenhove, T Bernaerts, V De Smet, S Delbaere, AM Van Loey, ... Foods 10 (5), 1064, 2021 | 28 | 2021 |
| Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees L Gheysen, N Lagae, J Devaere, K Goiris, P Goos, T Bernaerts, ... Food Chemistry 279, 389-400, 2019 | 28 | 2019 |
| Impact of processing on the production of a carotenoid-rich Cucurbita maxima cv. Hokkaido pumpkin juice S Atencio, SHE Verkempinck, T Bernaerts, K Reineke, M Hendrickx, ... Food Chemistry 380, 132191, 2022 | 27 | 2022 |
| Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients TMM Bernaerts, A Panozzo, KAF Verhaegen, L Gheysen, I Foubert, ... Food & function 9 (4), 2433-2446, 2018 | 24 | 2018 |
| Measuring primary lipid oxidation in food products enriched with colored microalgae L Gheysen, C Dejonghe, T Bernaerts, A Van Loey, L De Cooman, ... Food Analytical Methods 12, 2150-2160, 2019 | 19 | 2019 |
| Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems LEC Noordraven, T Bernaerts, L Mommens, ME Hendrickx, AM Van Loey Lwt 146, 111409, 2021 | 17 | 2021 |
| Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient S Atencio, T Bernaerts, D Liu, K Reineke, M Hendrickx, A Van Loey Innovative Food Science & Emerging Technologies 69, 102669, 2021 | 16 | 2021 |
| The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin … J Van Audenhove, T Bernaerts, NI Putri, L Van Rooy, AM Van Loey, ... Food Research International 155, 111033, 2022 | 10 | 2022 |
| The effect of exogenous enzymes and mechanical treatment on mango purée: Effect on the molecular properties of pectic substances ZJ Kermani, A Shpigelman, TMM Bernaerts, AM Van Loey, ME Hendrickx Food Hydrocolloids 50, 193-202, 2015 | 10 | 2015 |
| The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques J Van Audenhove, T Bernaerts, NI Putri, AM Van Loey, ME Hendrickx Food Hydrocolloids 142, 108814, 2023 | 9 | 2023 |
| Comparing the effect of several pretreatment steps, selected to steer (bio) chemical reactions, on the volatile profile of leek (Allium ampeloprasum var. porrum) SM Delbaere, T Bernaerts, F Vancoillie, C Buvé, ME Hendrickx, ... Lwt 172, 114205, 2022 | 9 | 2022 |
